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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Wednesday, July 30, 2008

Vegetable Frittata

1 large onion, thinly sliced (Vidalia is nice)
1-2 T. olive oil
2-3 medium potatoes, par boiled, cooled and sliced (Yukon Gold are good)
1 small tomato thinly sliced (I used a Compari tomato)
1/2 c. sliced carrots, precooked
1/2 c. frozen peas
1/4 lb. Swiss cheese, shredded
1/4 lb. Munster cheese, shredded
1/4 lb. ham, cut into strips (optional)
1/2 of a very small zucchini, thinly sliced
1/2 of a very small yellow summer squash, thinly sliced

salt, pepper, parsley, basil (fresh is nice), garlic powder, red pepper flakes
or whatever you like.
6 eggs, beaten.

Saute' the onion in the olive oil until translucent. Using a deep glass pie dish or such, layer the ingredients starting with some of the onion on the bottom and there should be some of each ingredient in more than one layer. Sprinkle each layer with the cheese and spices as you go. You'll probably get 2 layers. After one layer you can pour half the beaten eggs over it, then top it off with the rest. (You should have some cheese on the very top. Yes, eggs can go over it.)
Depending on what you are baking this in you may want to bake this on a cookie sheet with sides in case it runs over.You can vary the ingredients but try not to add too many vegetables that are going to produce a lot of water.

Bake: 350' for 30-40 minutes or until the chesse is lightly browned. Let it cool down and set a bit before serving. It reheats well. You can zap it in the microwave. It doesn't freeze well.
I made this for Barbara and Q's party and just made it today for a friend Anne and her daughter who stopped by for a little visit.

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